Ingredients

• 3 lbs (1360g) ground turkey (93/7)
• 1.5 lbs (680g) russet potatoes, diced ~1/2”
• 1 can (15oz) black beans, drained & rinsed
• 1 can (15oz) corn, drained
• 1 can (14.5oz) diced tomatoes, with juice
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 2 tbsp olive oil (1 tbsp potatoes, 1 tbsp skillet)
• 2 tbsp cumin
• 2 tbsp chili powder
• 1 tbsp smoked paprika
• 1.5 tsp salt (plus more to taste)

Instructions

1. Preheat oven to 425°F.
2. Toss diced russets with 1 tbsp olive oil and a pinch of salt. Spread on a sheet pan and roast ~30 min, flipping once, until crisp and golden.
3. Meanwhile, heat 1 tbsp oil in a large skillet over medium-high. Sauté onion until soft (~5 min), then add garlic and cook 1 min more.
4. Add ground turkey. Break apart and brown fully, ~8–10 min. Season with cumin, chili powder, paprika, and salt.
5. Stir in black beans, corn, and diced tomatoes with juice. Simmer 5 min to combine.
6. Fold roasted potatoes into the turkey mixture. Transfer everything to a baking dish and bake 15 min.
7. Cool, then portion into 5 containers.

Macros

Whole Dish

Per Serving

530 calories, 49g protein, 18g fat, 42g carbs, 9g fiber, 4g sugar

Per Ingredient (Whole Dish)

• Ground turkey (3 lb, 93/7) — 1810 cal · 218p · 100f · 0c · 0 fiber
• Russet potatoes (1.5 lb) — 350 cal · 9p · 0f · 80c · 6 fiber
• Black beans (1 can) — 320 cal · 21p · 1f · 57c · 21 fiber
• Corn (1 can) — 180 cal · 6p · 2f · 39c · 6 fiber
• Diced tomatoes (1 can) — 80 cal · 4p · 0f · 18c · 6 fiber
• Onion (1 medium) — 45 cal · 1p · 0f · 11c · 2 fiber
• Garlic (4 cloves) — 18 cal · 1p · 0f · 4c · 0 fiber
• Olive oil (2 tbsp) — 240 cal · 0p · 28f · 0c · 0 fiber
• Spices/salt — negligible

Total — 2650 cal · 245p · 90f · 210c · 45 fiber